Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow.”
~ Mary Anne Radmacher
My mama (Vinnie Arella Jackson) made Kefflins only for Christmas. She would make them the day after Thanksgiving so they would have time to cure. We had them every Christmas and we never knew where Mama hid the crock, because if we had found it, there would not have been any cookies left for Christmas day. All these years later, I still don’t know where she hid that crock.
1 pound butter
1 cup ground almonds
1 cup sugar
4 cups flour
Cream butter and sugar, add almonds and flour. Mix and knead with hands. Roll into crescents. Bake at 375̊ on an ungreased cookie sheet until lightly browned. Layer in a crock (or a sealed container) with powdered sugar, and seal for at least a month to cure before eating.
I’ve posted this early in the holiday season so you might have a chance to plan ahead and have enough time for your cookies to cure. What recipe do you make every year as a family tradition?
For a change of pace, I’m sharing some of the yummy recipes I’m going to make for a family dinner that falls on Allhallows Eve. If you click on the photos below, you’ll get the recipes for these super cute, (mostly) super easy, and — undoubtedly — tasty Halloween-themed foods. I’ll add raw veggies and a healthy dip to round out the meal.
What are your favorite scary-good recipes?